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Topic: Question for Lloyd Pan Users (Read 1270 times)

This is a question for anyone using Lloyd pans in a deck oven, on a stone, or on a baking steel.

I've been testing a Lloyd pan on a baking steel in my home oven to replicate the conditions of baking on a hearth in a deck oven. I've found the bottom of my squares are getting very dark very quickly, compared to a steel pan that hardly Browns at all.

The convection and air flow in a deck oven may be completely different, but I'm interested in knowing if anyone has cooked in these pans on a hearth for the entire bake without scorching the bottom. I'm at a crossroads here; I can get a Lloyd pan safe at higher temps (if it cooks properly) or season my own steel pans and Pop the pie onto the deck to finish the bake

I guess my first question would be where do you have your stone in the oven? The stone is conveying direct heat to the pan whereas the air mass is less so. If you have the stone in the bottom of your oven, the top of your pie isn't getting the same amount of heat, even with the convection. I'd try moving it up one or two levels and seeing how you do. I bet the reflected heat off the top of the oven will give you a better balance.

I don't think that pan was intended to be used on a stone or steel. It's for use in a conveyor oven. Baking directly on steel is much closer to baking on a "hearth" than putting ANY pan between the steel and the pizza.